Recipe by Isaac Winburne, Documented by Heydon Hatcher

Cherry Bomb Chili. Photo by Heydon Hatcher.

Cherry Bomb Chili

We only recently discovered the undeniable power of the cherry bomb pepper. Isaac was making quesadillas loaded with these curious capsicums one weeknight while I was queueing up Netflix for a good old-fashioned TV dinner. As we settled in and took our first bites, this cheeky little cherry bomb got the best of us. You can imagine... the imminent welling of eyes, a burning sensation lighting up our taste buds, and BANG, we were enamored and immediately impressed. Spicy peppers augment most if not all of our dishes at home. We ALWAYS stock up on jalapeños at the market stand when they are available; however, this week, we grabbed a little green basket of cherry bomb peppers instead (well, we did grab two small jalapeños, but we just couldn’t help ourselves). Because, hello, they rule.

This spicy soup has a vibrant red hue, packs a flavorful zing, and isn’t too filling. Isaac included beets which is an innovation I’ve never experienced in chili previously, but proved to be an amazing asset. It added an earthy undertone while the carrots brought an easy sweetness. The recipe below serves about 6 folks. Summer soups, y’all! Get into it.

Ingredients

• 3 small yellow JBG onions
• 4 cloves of garlic
• 6 cherry bomb peppers (more or less depending on your spice sensibilities)
• 1 lb ground chuck
• 1 lb ground sirloin
• 6 oz can of tomato paste
• 2 large red beets
• 4 large carrots
• 1 bottle of Guiness
• 32 oz of beef broth
• 1 can of kidney beans
• 1 can of pinto beans
• 3 tbsp chili powder
• 2 tbsp harissa
• 2 tbsp cumin
• 4 tbsp salt (may need more, taste test)
• 4 tbsp pepper (may need more, taste test)
• Jalapeños and jack cheese for garnish

Firstly, dice onions and mince cloves of garlic. Finely cut the cherry bomb peppers, and put all into a pot to cook down for 8-10 minutes on medium heat to release flavor.

Peel and cube beets. Peel and grate carrots, set aside.

Add ground chuck and ground sirloin. Season with chili powder, harissa, cumin, salt, and pepper. Cook on medium heat, moving the meat around until it’s nice and brown.

After ten minutes, add and stir tomato paste, beets, and carrots into mixture.

After another 15 minutes, add ¾ of a Guinness, beef broth, kidney beans, and pinto beans. Let simmer for 2 hours on low heat.

Slice and toast some Easy Tiger ciabatta for dipping, and garnish the chili bowls with diced jalapenos and shredded jack cheese. If your guest is lactose intolerant like ours was, skip the cheese and give her an extra glass of wine. Cheers!

Another beer, another chili. Photo by Heydon Hatcher.